Saute 1lb of shrimp in a hot pan with olive oil and then set aside. Heat more olive oil and saute 3 cloves of smashed garlic. Add 1 1/2 c. beans and 1 c. peas as well as 1 tsp lemon zest and saute some more. Add a chicken bouillon cube and 1/2 c. water and cook covered for a couple of minutes. Dissolve 1/2 tsp of cornstarch in a bit of water and pour it in the pan. After the cornstarch thickens, add 1/4 c. lemon juice, the shrimp, and salt and pepper to taste. When the shrimp is cooked through, toss sauce with 1lb of cooked pasta.